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If you’re in the market for an easy Mexican breakfast idea, you’ve come to the right place! My Chilaquiles Verdes are made with a a slightly spicy homemade roasted tomatillo salsa, freshly fried tortilla chips, creamy cheese, and topped with a perfectly fried egg; they are crunchy, zesty, and downright addictive.
They also just so happen to be my favorite way to use up leftover corn tortillas, making them perfect for achieving a zero waste kitchen!
Whether you’re making brunch for a crowd or want to impress your family for your staycation, these chilaquiles with salsa verde should be at the top of your list. They’re beautiful to look at and a pleasure to eat! They are also super simple to make, requiring just 15 minutes of active time in the kitchen.
What Are Chilaquiles?
Chilaquiles (pronounced CHEE-lah-key-lays) are one of my favorite brunch and breakfast dishes. This traditional Mexican dish consists of quartered and fried corn tortillas that are smothered in a smooth red or green salsa, and topped with fried eggs and cheese. In short, they are delicious.
While you can certainly make chilaquiles using store bought tortilla chips, I prefer going old school and frying my own. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce.
While chilaquiles are most often eaten for breakfast, I also love to serve them for an easy vegetarian dinner. No matter when you happen to eat them, one thing is certain: you’re about to fall in love with the magic that is chilaquiles.
Why I Love This Recipe
Did you know that food waste is one of the primary drivers of hefty grocery bills? American families throw away an average of $1500 in food every single year. That’s a whole mortgage payment! With better planning, you can get closer to having a zero waste kitchen – and save a bundle of money in the process.
This recipe for chilaquiles verdes is one of my favorite zero-waste hacks. Breathe new life into your stale tortillas by giving them a quick fry in oil, then tossing them with homemade roasted tomatillo salsa verde. Top them with some fried eggs for protein and a dusting of crumbled cheese, and you’ll have a meal fit for a king.
If you’ve never made homemade salsa before, this roasted tomatillo number is an excellent place to start. Tomatillos, onion, garlic, and serrano peppers are oven roasted for extra flavor, then pureed with fresh cilantro and chicken or veggie stock. The whole process is pretty darn painless, requiring just a sheet pan, a blender, and a few minutes of active time.
Oh, and this salsa is great for enchiladas too, so feel free to knock out a double batch for some meal prepping wizardry. You’re welcome, future you.
How to Make Roasted Tomatillo Salsa
On a baking sheet, broil tomatillos, onion, garlic, and serranos or jalapeños for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
TIP: Make cleanup a snap by lining your baking sheet with aluminum foil.
After the veggies are done roasting, pour them into the blender. Add a pinch of cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
How to Make Chilaquiles
While the veggies are roasting, make the tortilla chips. Cut corn tortillas into triangles.
In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
Next, make the sauce. Heat olive oil in a large skillet. Carefully pour in blended salsa to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
Add 2 cups of sauce to the tortilla pieces and mix until they are just coated. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco. Enjoy!
Frequently Asked Questions
Is this a good recipe for kids?
While my daughter loves the salsa as is, it is a little spicy for my son. Not to worry though – I just serve him a glass of milk with his breakfast. Why, you ask? A compound called casein is in milk, and it prevents the capsaicin (the “spicy” compound of chile peppers) from binding to your taste buds.
Because milk is wholesome, simple and always in our fridge, I feel good about serving it to the kiddos; it pairs well with breakfast and adds 8 grams of protein to their meal! Alternatively, feel free to add a dollop of greek yogurt or sour cream to the top of the chilaquiles for the spice-averse in your house.
Are these the same as migas?
While chilaquiles and migas have some of the same ingredients, they are not the same dish. Migas are more of an egg scramble with small strips of crispy tortillas, whereas eggs are added to the top of the salsa coated tortillas for making chilaquiles.
Are chilaquiles vegetarian?
If you swap the chicken broth for a veggie broth in the salsa recipe below, this recipe is indeed vegetarian. However, you can feel free to use up even more of your fridge leftovers by tossing in shredded chicken, too.
Can I make them vegan?
While they wouldn’t be “traditional” chilaquiles without eggs and cheese, you can easily top them off with roasted veggies instead if you prefer. This is your breakfast, so do what makes you happy!
What can I do with leftover sauce?
This roasted tomatillo salsa recipe will freeze beautifully for up to six months or keep in the fridge for up to a week, meaning you can do your future self a solid and have breakfast waiting in the wings. You can also use it for making delicious enchiladas verdes if dinner is calling your name.
More Yummy Recipes
If you tried my simple recipe for Chilaquiles Verdes with Roasted Tomatillo Salsa, please be sure to rate it below and leave me a comment to let me know how it turned out!
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Chilaquiles with Roasted Tomatillo Salsa
Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
Yield: 4 servings
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Roasted Tomatillo Salsa:
- 8 corn tortillas
- 1 tablespoon canola oil
- 3/4 cup shredded Oaxaca cheese
- 1/3 cup diced red onions
- 2 to 3 eggs, cooked any style
- 1/2 cup crumbled queso fresco
On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
- 8 medium tomatillos equals about 1 pound.
- Tortilla chips: I prefer frying my own tortilla chips. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce. See baking option below.
- To bake chips: Preheat the oven to 400 degrees F. Brush both sides of each tortilla lightly with oil. Cut corn tortillas into quarters. Arrange tortillas on a cookie sheet and bake for 5 to 10 minutes until crispy.
- Store-bought salsa verde: I highly recommend you make this easy sauce, but feel free to use your favorite store-bought salsa verde.
- Make ahead: Make the salsa verde ahead of time.
- Make it heartier: Add shredded chicken.
- Make it dairy free: Omit the cheese.
- Make it vegan: Omit the eggs and cheese and/or top with roasted veggies.
Calories: 369.8kcal, Carbohydrates: 42.58g, Protein: 13.75g, Fat: 17.43g, Saturated Fat: 4.68g, Cholesterol: 97mg, Sodium: 376.3mg, Potassium: 678.58mg, Fiber: 6.74g, Sugar: 9.3g, Vitamin A: 855.11IU, Vitamin C: 50.64mg, Calcium: 173.07mg, Iron: 2.44mg
Course: Breakfast, Brunch